We initially intended to go to Tandoori Kona in Richmond as Arkensen wanted butter chicken for lunch. Unfortunately, Kona was not opened for lunch on Sunday. While in the area, I also noticed that Red Mirchi had moved a few doors away to a smaller shop lot. The original location of Red Mirchi is taken over by a Vietnamese Restaurant called Pho Boi which is under renovation.
So, we had no choice but cross the bridge to Vancouver to look for Indian restaurant for Arkensen.We were on Main St and Tandoori Raj Restaurant was the first Indian restaurant we came across.
It was 1:30PM when we arrived and we were the only customers at that time. Tandoori Raj Restaurant does serve liquor. The decorations is simple and the restaurant is spacious.
We ordered Papadam to snack on while waiting for our main dishes. Each papadam costs 0.60. I was a little disappointed as the papadam did not comes with any dipping sauce. The papadam by itself is quite salty.
We noticed that Indian restaurants generally serve water in nice glasses unlike some Chinese restaurants use plastic cups.
Our first main dish is called the King’s Special Biryani. The dish costs $10.95. It is … Continue reading
When we were almost done with the canning of the Apple Ginger Chutney, Gretchen dropped in with a bag of home grown onions for canning. The onions are huge, jumbo size.
According to Karen DW, onions are low in acidity and they need to be pickled.
So, we did a quick Pickled Onions canning for Gretchen. Pickled onions can be tossed with salad or added to sandwiches, especially cheese sandwiches.
- 3 large onions
- 4 cups apple cider vinegar
- sea salt for flavouring
Source: Karen DW
Makes about 9 x 250ml jars
I was able to find time for the canning drop-in again last week. For the month of September, the canning drop-in is conducted at the Minoru Seniors Center, in the kitchen of the cafeteria. The canning drop-in runs on Tuesday, from 5PM to 7PM for the month of August and September.
For last week’s canning drop-in, Karen DW of Your Secret Chef prepared Apple Ginger Chutney for sale at the Applepalooza event which will take place on Oct 2nd in the Apple Orchard at the south end of Gilbert Road, from 10AM to 2PM. It’s a celebration about apple. This is the second annual festival and it includes tasting and sales of apples, baked goods with apples and apple ginger chutney. The price of a jar of 250ml homemade organic apple ginger chutney is only $5 which is a bargain. There is also a lunch by chef Ian Lai ($5), face painting and crafts and wonderful music in the orchard.
This delicious condiment can be made with in-season apples now, or with non-seasonal ingredients any time of the year. It is delicious served with meats like chicken and grilled fish or combined with sour cream or cream cheese in appetizer toppings or sauces.
The apples are home grown and it’s perfectly alright to use the imperfect apples for canning.
- 3 cups (750 ml) prepared Granny Smith apples, about 5 large or 1 lb (500 g)
- 1 red bell pepper, seeded and chopped (we substituted this with a cup of apple as we did not have the red bell pepper)
- 2 cups (500 ml) chopped onion
- 2 cups (500 ml) dark brown sugar, lightly packed
- 1- 1/2 cups (375 ml) cider vinegar
- 1 cup (250 ml) golden raisins
- 1/4 cup (50 ml) peeled and minced ginger root
- 3/4 teaspoon (4 ml) ground mustard
- 3/4 teaspoon (4 ml) salt
- 1/2 teaspoon (2 ml) red pepper flakes
Source: Bernadin via Karen DW
Makes about 7 x 250ml jars.
Minoo prepared a no bake snacks cum dessert for the Gilmore Park Church Community Kitchen to end the meal.
We enjoyed this Coconut Chocolate Cluster as it’s chewy with a crunch and not too sweet. I brought a couple home for Arkensen to try and he kept asking me to make it.
- 2 1/2 cups plus 1 tablespoon finely shredded unsweetened coconut, lightly toasted and cooled
- 1/2 cup toasted almonds, cooled and chopped
- 7 to 8 ounces dark chocolate, chopped
- 1 tablespoon finely ground espresso beans (optional)
- a big grain finishing salt – we omitted this
Source: this recipe is adapted from 101 cookbooks
Makes 36 clusters.
Minoo prepared a Roasted Asparagus with Orange Juice for the side dish to go with the Zucchini Meat Loaf. Aparagus is a spring vegetable.
You may check up this post for the nutritional values of asparagus.
- 1 pound fresh asparagus
- 3 tablespoons olive oil
- 1/3 cup orange juice
- 3 garlic cloves, minces
- 2 teaspoons poppy seeds
- 1/4 teaspoon salt
Source: this recipe is adapted from Taste of Home
Yield: 4 servings.
The Richmond Community Kitchen resumed operation in September. The first kitchen took place at the Gilmore Park Church.
Minoo prepared 3 recipes for this first kitchen. The main dish is a healthier version of meat loaf with the incorporation of zucchini. Zucchini is a summer squash. Zucchini has a delicate flavour and requires little cooking cooking time. You can steam, boil, grill, bake, barbecue or fry it.
Here are some of recipes using zucchini that we had made in the community kitchens:
Zucchini is low in calories (approximately 15 calories for 100g of fresh zucchini). It contains useful amount of folate, potassium, Vitamin A and manganese.
- 4 tablespoons Dijon honey mustard
- 2 to 3 tablespoons ketchup
- 1 to 2 tablespoons olive oil
- 1 lemon
- 1 large egg
- 3 cloves garlic, minced
- 3/4 teaspoon salt or to taste
- 1/2 teaspoon pepper or to taste
- 1/2 cup old-fashioned oats
- 1/2 pound zucchini (about 2 small zucchini), coarsely grated
- 1/2 cup flat-leaf parsley, chopped
- 1 pound lean ground beef
Source: via Minoo
I had been flying here and there for the last little while … everywhere but China. LOL! It’s too complicated to explain. There were a number of things that took a little lot longer than everyone anticipated.
But I am finally in the YVR airport. With all my bags packed and all.
One of the things that made things took so long was that I had problems with … Continue reading
We noticed that the Jing Long Fang location was under renovation by a new restaurant a while ago. It turned out the new restaurant is House of Tofu Soup, a Korean restaurant.
House of Tofu Soup has been in business for 10 years at the North Road, Burnaby location. When we visited this Richmond location, it has just opened for 2 weeks.
Well, Arkensen and Nanzaro did not want to have Korean food. So, both of them went to Thai Son instead, which is just nearby. Gosh, my boys have grown up faster than I expected.
Parking in this small strip mall called Yi An Centre is not easy. There are several other restaurants here like So Hot So Pot, Spicy Stage Cafe, etc.
House of Tofu Soup is very spacious. The walls are decorated with their signature dishes from their menu.
Their menu is very nice, comes with colour photos of the dishes. The photos ease the ordering for people who are not familiar with Korean cuisines. You can click on the menu to view them larger.
I ordered their signature Tofu Soup. You get to choose the ingredients and the spiciness desired. I opted for the mix ingredients and hot for spiciness.
The Tofu Soup is served piping hot. You are to break the egg into the soup yourself, a little action makes it more interesting. The tofu soup comes with … Continue reading
After the wine tasting and tour at the Lulu Island Winery, Emily S dropped us back at the South Arm Community Center. She and her friend went their way. Lorna, Peggy L and I decided to go for lunch.
Kao’s Family Restaurant has been on our list of places to try for a while but never get to it. I suggested this restaurant because Peggy L is from Taiwan and she can recommends some popular Taiwanese dishes to us.
Kao’s Family Restaurant has been in business for 10 years as the owner told us. This restaurant is tucked in a corner in the strip mall where Bei Jiang Restaurant is. The restaurant has minimalistic setting, just a few tables and chairs. It was pretty quiet on a weekday afternoon. Oh, parking is a big problem in this strip mall.
We left all the ordering to Peggy L. For starter, we had the Pig’s Hoof with Jelly for $4.75. It is served with a garlicky vinegarish dipping sauce which has a kick to it, i.e. a little spicy.
The Pig’s Hoof with Jelly is made with pigs feet that are boiled until the skin falls off the bones. Only the skin is used while … Continue reading